Squid and Radish Soup with Shrimp Head Broth
A Refreshing Squid and Radish Soup Made Extra Flavorful with a Broth from Shrimp Heads
Even if you’re not a huge fan of squid, there are times when a comforting bowl of squid and radish soup just hits the spot! This recipe offers a special twist. I’ve created a deeply flavorful and refreshing broth using shrimp heads, a byproduct of preparing shrimp, and combined it with tender squid and crisp radish. The rich broth from the shrimp heads melds beautifully with the squid, creating that signature cool and clean taste that everyone imagines. It’s a truly satisfying soup that makes a simple meal of rice and kimchi utterly delightful. Enjoy this warm, delicious soup, and have a happy day! ♡
Main Ingredients- 2 cups shrimp heads
- 1 cup squid (cleaned and cut)
- 2 handfuls daikon radish (about 300g)
- 6 cups rice water (about 1.2L)
Seasoning- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce (or salt to taste)
- 1 tsp minced garlic
- A small amount of chopped green onion
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce (or salt to taste)
- 1 tsp minced garlic
- A small amount of chopped green onion
Cooking Instructions
Step 1
Prepare the fresh shrimp heads. Rinse them lightly under running water to remove any debris.
Step 2
Get your cleaned squid ready. Remove the skin and innards, then cut it into bite-sized pieces.
Step 3
Pour the rice water into a wide, deep pot (a wok is recommended) and bring it to a boil over high heat. Rice water, the cloudy water from rinsing rice, adds a smooth and subtle nutty flavor to the soup.
Step 4
Once the rice water is at a rolling boil, add all the prepared shrimp heads. Reduce the heat to medium-low and simmer for 10-15 minutes to extract a rich broth. The savory aroma and refreshing essence of the shrimp heads will infuse the liquid. Skim off any foam that rises to the surface during simmering for a clearer broth.
Step 5
Strain the broth through a sieve, discarding the shrimp heads, and return the clear broth to the pot. Once the broth boils again, add the gochugaru (Korean chili flakes) and stir well to dissolve. Make sure there are no clumps.
Step 6
Add the daikon radish, sliced thinly, generously to the pot. Let it simmer for about 10 minutes, or until the radish becomes translucent and tender, allowing its refreshing taste to fully infuse the soup. Skim off any impurities that appear.
Step 7
When the radish is almost cooked (you should be able to easily pierce it with a fork), add the prepared squid. Be careful not to overcook the squid, as it can become tough. Simmer for just another 3-5 minutes.
Step 8
Now, add all the seasonings to adjust the flavor. Stir in the oyster sauce and minced garlic. Use soy sauce or salt to reach your desired taste. Finally, add the chopped green onions and let it simmer briefly to finish.
Step 9
Ladle the hot squid and radish soup into bowls. It’s absolutely delicious served over a bowl of rice, especially with a side of kimchi!
